烘干大红袍和冰冻大红袍香气成分分析与比较

Analysis of the aromatic compositions in baked Dahongpao and freezing Dahongpao.

通过SDE提取烘干大红袍和冰冻大红袍的香气成分,采用GC和GC-MS分析两者香气总量和各成分含量差异,结果表明两者香气总量差距不大但是很多成分在含量上有较大的不同,烘干大红袍中吡嗪类化合物、芳樟醇要远大于冰冻大红袍中的含量,而α-法呢烯、香叶醇、橙花叔醇等含量要远低于冰冻大红袍;两者都有高含量的其他乌龙茶含量较低的苯甲醛;两者香气成分含量的差异导致两者香型不同,烘干大红袍浓、涩、高香,而冰冻大红袍花香浓郁、持久、滋味鲜爽.

Simultaneous distillation-extraction（SDE） was used for the extraction of the essential oil of baked Dahongpao and freezing Dahongpao,and GC-MS was used for the analysis of the essential oil.Results showed that the total content did not differ much between them,but many cmponents represented great differents in the content.Pyrazine compounds and linalool were much higher in baked Dahongpao than in freezing Dahongpao,however α-farnesen,geraniol and nerolidol were lower in baked Dahongpao than in freezing Dahongpao.Phenylacetaldehyde which was with low content in other oolong teas was discovered with high content in Dahongpao.The difference in the content of the ingredients between the two samples lead to the differerce in the aroma.The aroma of the baked Dahongpao expressed dense and astringent,however the aroma of the freezing Dahongpao expressed strong,lasting and fresh tast fragrance.